Shirley King

Autor(a) de Fish

8 Works 262 Membros 2 Críticas

About the Author

Shirley King has spent more than 30 years in the food business as a chef, teacher, restaurant consultant, and writer, and is regarded as one of the foremost authorities on fish cookery in the United States. Ms. King lives in New York City

Obras por Shirley King

Popular Recente

Fish (2002) 118 exemplares

Fish: The Basics (1990) 51 exemplares

Saucing the Fish (1986) 36 exemplares

Dining with Marcel Proust: A Practical Guide to French Cuisine of the Belle Epoque (At Table) (1979) 33 exemplares

Pampille's Table: Recipes and Writings from the French Countryside (1996) 18 exemplares

Pescados: Fish, Spanish-Language Edition (Coleccion Williams-Sonoma) (Spanish Edition) (2004) 3 exemplares

The Unsinkable Spirit (2000) 2 exemplares

Blessings of Plenty 1 exemplar

Work Explorer

Etiquetado

1st (1) a ler (2) Alimento (11) basics (2) biography-memoir (1) BN (3) Carne (2) Chatham (1) Cocina / Williams-Sonoma / Colección (1) Cookbook; To UGA (2) cookbooks (11) Cookbooks/Recipes (1) cookery (4) Cozedura (26) culi (1) Desenvolvimento pessoal (1) encadernado (2) food and cooking (2) Food history - Europe - France (1) Food--Seafood (2) Francês (6) França (5) French cooking (4) French food (2) Fruto do mar (16) historical cooking (2) literary cuisine (1) Literatura (2) Livro de cozinha (29) Marcel Proust (5) Não ficção (9) Peixe (25) Proust-Marcel - Food (1) Proustiana spawn (1) Receita (4) recipes; sepia photographs and illustrations; excerpts from Proust's writings (1) Regional--French (2) self-improvement (1) technique (1) Williams-Sonoma (4)

Tradução de etiquetas em curso

Conhecimento Comum

Sexo: female

Membros

Críticas

Williams-Sonoma Collection: Fish por Shirley King

I owned this cookbook on an ebook. It’s all about fish dishes!

Assinalado

HRKandel | May 17, 2018 |

Fish: The Basics por Shirley King

Now that you've caught a bass and 2 perch what the heck do you do with 'em? This book explains approximate calories, butchering, type of flesh and recommendations for cooking what one has caught. Particularly useful for the fisherman/cook with a variety of hooked ingredients.

Assinalado

cookebooks | Jan 5, 2008 |

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